KFC-Style Homemade Gravy Recipe

Introduction

This gravy recipe tastes like KFC’s famous gravy but is a million times better and easy to make at home. Rich, flavorful, and beautifully brown, it’s perfect for pouring over meats, vegetables, or mashed potatoes to elevate any meal.

Ingredients

• 1 chicken stock cube or 2 tsp chicken stock powder
• 1 beef stock cube or 2 tsp beef stock powder
• 2 1/4 cups (565ml) boiling water
• 60g (4 tbsp) unsalted butter
• 4 tbsp plain (all-purpose) flour
• 1/2 tsp onion powder (optional, can substitute garlic powder)
• 1/4 tsp finely ground black pepper
• Salt, to taste

Instructions

1. Step 1: Crumble the chicken and beef stock cubes into the boiling water and stir to dissolve fully.
2. Step 2: Melt the butter in a saucepan over medium heat.
3. Step 3: Add the flour, onion powder, and black pepper to the melted butter. Stir well with a wooden spoon or whisk to form a roux.
4. Step 4: Slowly pour in half of the hot stock liquid while stirring continuously to incorporate it into the roux. It will thicken quickly.
5. Step 5: Add the remaining stock liquid gradually, stirring constantly.
6. Step 6: Continue stirring and cook for 1.5 to 2 minutes until the gravy thickens to your desired consistency.
7. Step 7: Taste the gravy and add salt and pepper if needed. Serve hot over chops, steak, sausages, veggies, roast chicken, pork, beef, or lamb.

Tips & Variations

• If using only chicken stock, add 1 tsp dark soy sauce to enhance color and flavor.
• Onion or garlic powder adds subtle flavor but can be omitted without issue.
• Adjust thickness by adding water if too thick, or cooking a bit longer if too thin.
• For gluten-free gravy, skip the flour and mix 2.5 tbsp cornflour with 3 tbsp water, then add to the hot stock and butter mixture.
• To reduce calories, halve the butter amount; the roux will be crumbly but will still dissolve when stirred in.

Storage

Store leftover gravy in a covered container in the refrigerator for up to 5 days. It may thicken and develop a skin when cooled; simply whisk in a little water while reheating to restore its smooth texture. Gravy can also be frozen and thawed before reheating—loosen with water as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this gravy without stock cubes?

Yes, you can substitute stock cubes with powdered stock or broth, but the color and flavor may vary slightly. Using both chicken and beef stock provides the best color and depth of flavor.

How do I fix gravy that’s too thick or too thin?

If the gravy is too thick, whisk in a little hot water until you reach the desired consistency. If it’s too thin, simmer it for a bit longer while stirring until it thickens up.

KFC-Style Homemade Gravy Recipe

---

★★★★★

4.5 from 101 reviews

• Author: Ethan
• Total Time: 10 minutes
• Yield: Approximately 2 ¼ cups (565 ml) of gravy; serves about 4 to 5 (each serving about ½ cup) 1x

Pin Recipe

Print Recipe

Description

This KFC-inspired gravy recipe delivers a rich, flavorful, and perfectly thickened sauce that tastes even better than the original. Made with a combination of chicken and beef stock cubes, butter, and a simple roux, this homemade gravy is ideal to serve over meats, vegetables, and classic sides like mashed potatoes.

---

Ingredients

Scale 1x2x3x

Stock Base

• 1 chicken stock cube / bouillon cube (or 2 tsp chicken stock powder)
• 1 beef stock cube / bouillon cube (or 2 tsp beef stock powder)
• 2 1/4 cups (565ml) boiling water

Roux and Seasoning

• 60g (4 tbsp) unsalted butter
• 4 tbsp plain / all purpose flour
• 1/2 tsp onion powder (optional; can substitute with garlic powder)
• 1/4 tsp finely ground black pepper
• Salt, to taste

---

Instructions

1. Dissolve Stock Cubes: Crumble the chicken and beef stock cubes into boiling water and stir well until fully dissolved, creating a flavorful stock base.
2. Melt Butter: In a saucepan over medium heat, melt the unsalted butter gently, being careful not to brown it.
3. Make the Roux: Add the flour, onion powder, and black pepper to the melted butter. Stir continuously with a wooden spoon or whisk to form a smooth roux without lumps.
4. Incorporate Stock Gradually: While stirring constantly, slowly pour in half of the hot stock liquid into the roux, allowing it to thicken quickly. Once blended, add the remaining stock and mix thoroughly.
5. Thicken Gravy: Continue stirring for 1.5 to 2 minutes until the gravy reaches a smooth, thick consistency typical for gravy. Taste and adjust salt and pepper as needed.
6. Serve: Pour the gravy over chops, steak, sausages, vegetables, roast chicken, pork, beef, or lamb. Ideal as a sauce for mashed potatoes or KFC-style dishes.

Notes

• Using both chicken and beef stock cubes creates a richer flavor and deeper brown color; using only chicken cubes results in a paler, less seasoned gravy.
• Onion or garlic powder adds subtle depth but can be omitted if unavailable.
• Gravy thickens quickly and will continue to thicken as it cools; thin with a little water if too thick.
• Store leftovers in a sealed container in the refrigerator for up to 5 days or freeze. Reheat gently and whisk in water to restore consistency.
• For gluten-free gravy, omit flour and use 2.5 tbsp cornstarch mixed with 3 tbsp water added to the hot stock, then combine with melted butter. Thickens in about 2 minutes.
• To reduce calories, halve the butter to 30g; the roux may be slightly crumbly but will dissolve when whisked into the stock.

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Category: Sauce
• Method: Stovetop
• Cuisine: American

Keywords: gravy, KFC style gravy, homemade gravy, chicken and beef stock gravy, easy gravy recipe, classic gravy, comfort food sauce